Bruschetta Tricolore (v) (gf) Recipe

Toast

Preheat oven to 200°C (400°F) or heat a grill/pan. Arrange 8 slices of gluten-free artisan bread on a baking sheet. Brush both sides lightly with 2 tbs extra virgin olive oil. Toast in the oven for 6–8 minutes, flipping halfway, until golden and crisp. If using a grill or skillet, toast until both sides have char marks and are crisp, about 2–3 minutes per side.

Rub with Garlic

Remove toasted bread from oven. Immediately rub the cut half of 1 garlic clove over the warm surface of each slice to impart a subtle garlic aroma. Set aside on a wire rack to cool slightly.

Tomato Preparation

Halve or quarter the cherry tomatoes so you have approximately 1 cup. Place in a mixing bowl.

Prepare Mozzarella

Dice or tear fresh mozzarella into small pieces roughly the same size as the tomato pieces (about 1 cup). Add to the bowl with tomatoes.

Make Simple Dressing

To the tomato and mozzarella, add 2 tbs extra virgin olive oil, 1 tsp minced garlic, 1 tsp sea salt, 1 tsp freshly ground black pepper and 1 tsp fresh lemon juice. Toss gently to combine so tomatoes release a little juice but mozzarella remains intact.

Add Pesto

Fold in 3 tbs fresh basil pesto to the tomato-mozzarella mixture. Taste and adjust seasoning — add a pinch more salt or pepper if needed. The mixture should be bright, slightly oily from the pesto and olive oil, and well seasoned.

Spoon about 2 to 3 tablespoons of the tricolore topping onto each toasted and garlic-rubbed bread slice, distributing tomatoes and mozzarella evenly across the 8 slices.

Drizzle each bruschetta with a light extra virgin olive oil if desired (about 1/2 tsp per slice). Add a small basil leaf or micro basil on top of each for color and aroma.

If using, finish with a tiny drizzle (about 1/8 tsp) of balsamic reduction over each slice for a sweet-acid contrast. Serve immediately so the bread remains crisp.